Serbian börek with meat
Votes: 1
Time: 3 hours 30 minutes
Serbian börek with meat is baked from the thinnest sheets of filo dough, brushed with butter and layered in a baking dish, filling the center with minced meat. The minced meat must be fried with onions and herbs beforehand, which makes the filling juicier and more delicious. Before baking, the börek is poured with a mixture of yogurt, egg, and mineral water and left to soak, then baked in the oven. This layered pie turns out very delicious and flavorful. Serve it as an appetizer or a main course. In Serbia, börek is also considered the perfect hangover snack, eaten with a glass of cold kefir. Börek is perfect for lunch as a main course. It can also be frozen before or after baking.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g of ground beef shoulder or a mixture of beef, pork, and lamb
- 1 cup finely chopped onion
- 1 cup chopped parsley
- 1 tbsp. salt
- 0.5 tsp pepper, or to taste
- 5 tbsp. vegetable, sunflower or pumpkin oil
- 1 package (450 g) defrosted filo dough
- 6 large eggs, beaten
- 1.5 cups of yogurt
- 1.5 cups of sparkling water
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Cooking the dish according to the recipe:
- In a large skillet, sauté the onion and ground beef until the meat is browned and the onion is translucent. Drain the liquid in a colander. Return the ground beef and onion to the skillet, add the parsley, salt, and pepper, and sauté for 1 minute, stirring thoroughly. Remove from the heat and let the ground beef cool to room temperature.
- Lightly spray a 9 x 13-inch baking dish with cooking spray. Divide the phyllo dough into two stacks (about 14 sheets each) and cover them to prevent them from drying out. Half the dough will go on the bottom of the pie, and the other half will go on the top.
- Place 2 sheets of phyllo dough in the prepared pan and lightly grease them, tucking in any overhanging edges. Place 2 more sheets on top and grease them with butter. Continue stacking them until you've used up one stack of phyllo dough.
- Spread the cooled mince evenly over the top sheet of dough in the pan. Start covering the meat with the remaining sheets of dough, 2 at a time, brushing them with oil.
- Brush the top of the assembled pie with a thin layer of butter. Using a serrated knife, cut the börek into 12 squares using a sawing motion.
- In a medium bowl, whisk together the eggs, yogurt, and soda water. Pour the mixture over the börek. Cover with plastic wrap and refrigerate for 2 hours. Preheat the oven to 175°C (350°F). Bake the börek for 45 minutes or until golden brown. Cool slightly before serving.
Categories:
recipe / Festive dishes / Bakery / Savory pies / Appetizers / Snacks / European cuisine
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